1 Hour 25 Minutes
uncooked long lasagna noodles
(16-ounce) package JENNIE-O® Lean Ground Turkey
teaspoons minced garlic
(26-ounce) jar low-sodium spaghetti sauce
(15-ounce) container ricotta cheese
cups shredded mozzarella cheese, divided
cup egg substitute or 1 egg, slightly beaten
(10-ounce) package frozen spinach, thawed and drained
teaspoon crushed red pepper flakes
teaspoon ground nutmeg
Heat oven to 350ºF.
Cook lasagna noodles according to package .
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add garlic and spaghetti sauce and simmer 10 minutes, stirring occasionally.
In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, egg, spinach, red pepper flakes and nutmeg; mix well. Spread ¾ cup spaghetti sauce mixture on bottom of a 13 x 9-inch baking pan. Layer 3 noodles over sauce, top with 1 cup sauce and half of cheese mixture. Repeat layers, ending with noodles and sauce.
Cover with foil and bake 50 minutes or until bubbly. Remove foil and sprinkle with remaining mozzarella cheese.
Return to oven and bake 5 minutes or until cheese is melted.